A touch of spice is the perfect way to combat the drop in temperature come Autumn. This delightful recipe certainly packs a punch with red chili peppers and garlic combining with creamy and comforting butternut squash.

Cut the squash into large cubes, about 4cm across, then toss in a large roasting tin with half of the olive oil. Roast for 30 minutes, turning once during cooking, until golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and three-quarters of the chilli. Cover and cook on a very low heat for 15-20 minutes, until the onions are completely soft.

Tip the squash into the pan, add the stock and the crème fraiche, then whizz with a stick blender, until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.

Return the mixture to the pan, gently reheat, then season to taste.

Serve the soup in bowls with swirls of crème fraiche and a scattering of the remaining chopped chilli.

There’s nothing better than savouring the flavours of the season and making the most of the produce on offer. Both gluten- and dairy-free, this stew is equal amounts healthy and indulgent with crispy parsnips and fresh sage adding delicate finishing touches.

You can’t beat a classic, but why not take it up a notch with this hybrid offering of minestrone meets Provençale soupe au pistou. The addition of pesto and parmesan cheese make it a true delight to eat.

Put all the pesto ingredients, except the oil, in a food processor. Whizz to a coarse paste, then gradually pulse in the oil to make a chunky pesto. Set aside.

To make the soup, heat the oil in a large saucepan and add the onions, celery, carrots and alt flakes. Cook for 25 minutes over a low heat, stirring often, until soft, then add the garlic, potatoes, courgette and beans. Cook, stirring for another five to 10 minutes.

Then add the stock, plus 500ml water and a little more salt, if the stock is not already seasoned. Bring to the boil, reduce to a simmer, and cook for another 20 minutes.

Add the peas and simmer for five minutes, then stir in the lettuce, tomatoes, lemon juice and three-quarters of the pesto. Turn off the heat, add about 20 turns of black pepper and leave to stand for at least 15 minutes.

Check the seasoning, ladle into six wide bowls and swirl an extra blob of pesto into each one. Grate more parmesan on top before serving.